제34차 동남아 우수물류업체 벤치마킹 연수단 참관기

조용준,Jo, Yong-Jun 한국물류협회 2006 물류 Vol.2 No.15

기고 - 스마트팜 산업의 미래

조용준,Jo, Yong-Jun 대한양계협회 2020 월간 양계 Vol.52 No.12

1차 동저항 패턴의 통계적 분석에 의한 저항 점 용접의 용접 품질 예측에 관한 연구

조용준,이세현,Jo, Yong-Jun,Lee, Se-Hyeon 대한기계학회 2000 大韓機械學會論文集A Vol.24 No.10

In previous studies, the dynamic resistance, which was calculated by the process variables measured at the electrode of the welding machine, and the electrode displacement were used for quality exa mination. However, in-process usage of such systems is not effective in systems that include a welding gun attached to a robot. In order to overcome such problems, we obtained and used the process variables from the welding machine timer. This would allow us to estimate real time in -process weld quality. For quality estimation, the features were extracted as factors from the primary dynamic resistance patterns, which were measured in t he welding machine timer. The relationship between the indexes and nugget size of the welds was observed through the regression analysis. Using the analyzed factors, a regression model that could estimate nugget diameter was developed. Two regression equations of the model were suggested depending on the factors, and it was showed that the model developed by stepwise method was effective one for weld quality estimation. The developed estimation model was in good linearity with the nugget diameter obtained through the experimentation.

기고 - 스마트팜 산업의 미래

조용준,Jo, Yong-Jun 대한양계협회 2021 월간 양계 Vol.53 No.12

심방중격 결손증에 대한 임상적 고찰

조용준,오봉석,이동준,Jo, Yong-Jun,O, Bong-Seok,Lee, Dong-Jun 대한흉부심장혈관외과학회 1992 Journal of Chest Surgery (J Chest Surg) Vol.25 No.4

From Oct. 1983 to Dec. 1991, 135 cases of atrial septal defect which were operated at the department of Thoracic and Cardiovascualr Surgery, Chonnam National University Hospital, were analysed retrospectively. They were 23.7% of all congenital heart diseases operated in the same period. Among the 135 cases, 62 cases were male and 73 cases were female. Their ages were ranged from 2 to 54 years and the mean was 18 years old. Main symptoms at admission were exertional dyspnea[70.37%], frequent URI[49.12%] and palpitation[32.59%], but 12 cases[8.88%] were asymptomatic. Electrocardiographic findings wer regular sinus rhythm in 96.99%, RVH in 64.66%, incomplete RBBB in 27.06%, complete RBBB in 42.10%, and first degree AV block in 9.02% All 135 cases were operated under the direct vision with cardiopulmonary bypass. Anatomically, most frequent type was fossa ovalis defect with complete septal rim[78.52%]. 117 of 135 ASD patients were repaired with pathch closure[86.66%] and 14 patients were repaired with direct closure[10.37%] and 4 patients in mutiple ASD were repaired with patch and direct closure[2.96%]. Postoperative complications were occured in 21 cases[15.56%], and they were wound infection, pleural effusion, postoperative bleeding, urinary tract infection, and heart failure mainly. One case died due to epidural hematoma and operative mortality was 0.74%.

담금기간에 따른 초콩과 담금액의 이화학적 특성

조용준(Yong-Jun Jo),정용진(Yong-Jin Jeong),장세영(Se-Young Jang),서지형(Ji-Hyung Seo) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.2

검정콩을 현미식초에 절임한 초콩과 그 담금액의 담금기간에 따른 이화학적 특성 변화를 조사한 결과, 초콩 담금액에서 pH와 가용성 고형분 함량은 담금 4일째까지 급속히 증가한 반면, 총 산도는 감소하는 경향을 나타내었다. 담금액에서 침지 후 1일째에 색도 L값과 b값은 급격히 감소하였으나, a값은 1일째 크게 증가하였다가 담금기간 중 감소하였다. 초콩은 식초에 담금한 기간이 길어질수록 경도 및 강도가 감소하는 경향이었으며, 증류수에 침지한 검정콩(대조군)보다 경도 및 강도가 낮았다. 전기영동에서 담금기간 동안 초콩의 단백질은 대부분 분자량 24,000 Da 이하의 band만을 나타내어 저분자화 경향을 나타내었다. 식초에 7일간 담금한 초콩은 총 아미노산 함량이 86.86 ㎎%로 생콩의 28.36 ㎎%보다 약 3배 정도 증가하였고, 필수아미노산, 특히 leucine과 phenylalanine의 함량이 크게 증가하였다. 단백질에 대한 in vitro 소화율 또한 생콩에서 62%에 불과하였으나 식초에 7일간 담금한 초콩은 84%의 소화율을 나타내었다. 이러한 결과는 초콩이 아미노산의 우수한 공급원으로 활용될 수 있음을 제시하는 것으로 사료된다. Effects of soaking period on physicochemical characteristics of chokong (black soybean picked in brown rice vinegar) and soaking solution were investigated. The pH and soluble solid contents in soaking solution increased rapidly whereas total acidity decreased during the first 4 days of soaking. The sudden drop of color 'L' and 'b' values in soaking solution occurred one day after start of soaking; in contrast, 'a' value increased by 1 day, and then decreased for soaking periods. The strength and hardness of chokong showed a decreasing trend as soaking for a long time, and the values of chokong were lower than those of control (black soybean soaked in water and freeze dried). The protein bands of chokong for soaking appeared only under 24,000 Da of molecular weight by electrophoresis. The content of total amino acids of chokong pickled for 7 days was 86.86 ㎎%, about 3 times for 28.36 ㎎% of raw black soybean. The contents of essential amino acids, especially, leucine and phenylalanine increased greatly in chokong. In vitro digestibility for protein was 62% in raw black soybean and 84% in chokong pickled for 7 days. Therefore, these results may assumed that chokong will be good source of amino acids.

첨가 당의 종류가 참외의 알코올발효에 미치는 영향

조용준(Yong-Jun Jo),장세영(Se-Young Jang),김옥미(Ok-Mi Kim),박찬우(Chan-Woo Park),정용진(Yong-Jin Jeong) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.9

본 연구에서는 보당의 종류에 따른 참외의 알코올발효에 미치는 영향을 조사하였다. 그 결과 보당 종류에 따른 pH의 변화는 보당 종류 및 발효기간에 따른 큰 차이를 보이지 않았다. 총산도는 발효가 진행될수록 모두 증가하는 경향으로 나타났으며 발효 9일째 약 1.4%로 나타났다. 당도는 초기 22°Brix에서 설탕, 과당 및 포도당 보당 참외 알코올발효액에서는 6.6~6.8°Brix로 비슷하였으나 꿀과 프락토올리고당보당 참외 알코올발효액에서는 발효 9일째 8.1°Brix로 조금 높게 나타났다. 유리당 함량은 보당 종류에 따라 sucrose, fructose 및 glucose의 초기 함량차이를 보였지만 발효가 진행될수록 감소하여 발효 9일째 대부분 검출되지 않았다. 유기산은 모든 구간에서 lactic 및 acetic acid가 검출되었으며 발효기간이 경과됨에 따라 lactic 및 acetic acid의 함량이 조금씩 증가하였다. 알코올 함량은 설탕 보당 참외 알코올발효액에서 12.80%로 가장 높았으며 과당과 올리고당에서는 비교적 낮은 경향으로 나타났다. 알코올 성분 중 acetaldehyde, n-propanol 및 iso-amylalcohol 함량은 보당종류에 따른 큰 차이는 없었으며, methanol의 함량은 과당에서 84.99 ppm으로 가장 낮게 나타났다. This study investigated effects of types of added sugar on alcohol fermentation of oriental melon. According to the results, pH was not significantly different according to types of added sugar and fermentation process. Total acidity increased with fermentation process in all groups by recording around 1.4% at the ninth day of fermentation. For sugar content, its initial level was 22°Brix, and alcohol fermented oriental melon fluids added by sucrose, fructose and glucose recorded similar levels or 6.6~6.8°Brix while the fluids added by honey and fructo-oligosaccharide showed a slightly higher level or 8.1°Brix at the ninth day of fermentation. Although free sugar content was different in the early phase of fermentation according to types of added sugar such as sucrose, fructose and glucose, it reduced with fermentation process to nearly non-detection at the ninth day of fermentation. As organic acids, lactic acid and acetic acid were observed in all phases of fermentation and their contents became higher gradually with fermentation process. Alcohol content showed the highest level in alcohol fermented oriental melon fluid added by sucrose by recording 12.80% and was relatively low in the fluids added by fructose and oligosaccharide. For alcohol, acetaldehyde, n-propanol and iso- amylalcohol contents were not significantly different according to types of added sugar and methanol content was the lowest in the fluid added by fructose by recording 84.99 ppm.

효모 종류에 따른 참외의 알코올발효 특성

조용준 ( Yong Jun Jo ),박찬우 ( Chan Woo Park ),장세영 ( Se Young Jang ),김옥미 ( Ok Mi Kim ),정용진 ( Yong Jin Jeong ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.5

This study was conducted to investigate and compare the characteristics of alcohol fermentation in oriental melon by different yeast. As a result, no significant difference in pH, total acidity and sugar content was found in alcohol fermentation of oriental melon by different yeast. The pH was shown to be constantly maintained but the total acidity was shown to increase during fermentation process. The sugar content was rapidly decrease starting from 3 day of fermentation, and it was reduced to be approximately 7 oBrix after fermentation. For organic acid content, lactic and citric acid contents were shown to be the highest in all periods of fermentation, which revealed that lactic and citric acid were major organic acids. Free sugar content were shown to gradually decrease during the fermentation and to be rarely detected at 9 days of fermentation. Alcohol content was shown to be 14.20% at (C) S. cerevisiae RC-212, which was the highest content. It was shown to be more than 12% at other periods, which showed that no significant difference in alcohol content was found according to different yeast. For alcohol components, acetaldehyde content was shown to be the highest at (E) S. cerevisiae K1-V1116, and methanol content was shown to be relatively higher at (C) S. cerevisiae RC-212 and (D) S. bayanus EC-1118. N-propanol, 2-methyl-1-propanol and isoamyl alcohol, which belong to fusel oil, were shown to be produced at 3 day of fermentation and gradually increase. These results, no significant difference in physicochemical properties of alcohol fermentation in oriental melon by different yeast.

SPME를 이용한 참외와인의 휘발성 향기성분의 모니터링

조용준 ( Yong Jun Jo ),김옥미 ( Ok Mi Kim ),정용진 ( Yong Jin Jeong ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.2

본 연구에서는 SPME를 이용하여 참외 알코올 발효과정 중 주요 휘발성 향기성분의 변화를 조사하였다. 참외 원과의 향기성분은 주로 melon 및 풋내양이 주로 나타났으며 풋내성분은 nonanal, 1-butanol, 1-octen-3-o1 및 benzene으로 동정되었고 상대적 농도는 16.66%로 나타났다. 머스트에서는 풋내성분 중 nonanal은 농도는 감소하였으나 나머지 성분들은 큰 변화가 없었으며, 주로 sweet향이 증가하는 경향으로 나타났으며 특히 benzene의 상대적 함량이 25.5% 증가하여 가장 높은 함량을 차지하였다. 알코올발효 후 1-butanol을 제외한 풋내유발 성분들의 함량이 매우 감소하였으며 숙성 중 모두 검출되지 않은 것으로 나타났다. 이취의 원인이 되는 풋내유발 물질들은 발효 및 숙성과 정을 통해 모두 소멸되었으나 acid류의 휘발성 향기성분들은 알코올 발효과정에서 생성되었으며 특히 불쾌취를 유발하는 octanoic acid는 상대적 농도가 숙성과정 중 60.99%로 매우 높게 나타났으며 숙성 중에 자극적인 신냄새의 aceticacid가 생성되는 경향으로 나타나 향후 참외 와인 제조에 있어 향기 개선을 위한 연구가 요구된다. This study was conducted to investigate changes in the main volatile flavor components of oriental melon during the process of alcohol fermentation via SPME (solid phase mien extraction). The flavor components of oriental melon were shown to have mainly included melon and green flavors. The green flavor was identified to be nonanal, 1-hutanol, 1-octen-2-ol and benzene, and its relative concentration was shown to he 16.66% The nonanal concentration was shown to have been reduced among the green-flavor components, hut no significant change in remaining components was observed. Mainly, sweet flavor tended to increase, and the relative concentration of benzene was particularly shown to have increase by 25.58% accounting for the highest relative concentration. The amount of green-flavor components, except for 1-hirtanol, was shown to have significantly decrease after alcohol fermentation. Then, no component of green-flavor, which causes an offensive smell, was found during fermentation and aging. Meanwhile, the volatile flavor components, which are consist of acids, were shown to have been produced during alcohol fermentation. In particular, octanoic acid, which causes off-flavor, was shown to be 60.99% a very high relative concentration during the aging stage. In addition, acetic acid with a pungent sour flavor tended to he produced. A further study on the improvement of flavor in the production of oriental melon wine is required.

서울의 한 체육고등학교에서 발병한 유행성 이하선염의 역학적 특성

조용준 ( Yong Jun Jo ),정재길 ( Jae Gil Jeong ),강형숙 ( Hyung Sook Kang ),박훈기 ( Hoon Ki Park ),황환식 ( Hwan Sik Hwang ) 대한스포츠의학회 2006 대한스포츠의학회지 Vol.24 No.2